We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Charleston, the antebellum jewel of the Carolina coast, has embraced its Lowcountry roots, writes Shane Mitchell, and now shines anew.
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Andrew McConnell’s Cantonese-inspired restaurant will become a classroom for a night during the Emerging Writers’ Festival.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
Kick off winter with a week of cheese tasting.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.
Instead of the beef short rib, you could use 1.5kg beef oyster blade, cut into two pieces across the width. The oyster blade will cook more quickly than the short-rib (it takes about 1½ hours) and will be very tender and juicy. Begin this recipe a day or two ahead to make the bouillon.
Note To make a bouquet garni, tie 8 parsley stalks, 5 thyme sprigs, 2 fresh bay leaves, 4 strips lemon rind, 4 cloves of bruised garlic and 1 teaspoon cracked black peppercorns and 4 cloves in a piece of muslin. Ask your butcher to cut the veal shank into pieces for you.
The French think of pot au feu as their national soup but it
offers so much more than a hearty bowl of broth. Its origin is from
farming and peasant folk, who would keep a pot on the go year
round, adding meat trimmings and vegetables to enrich this staple
dish. Only richer folk could afford to add a piece of beef for
There are innumerable regional variations, but most are based on beef or very often just chicken, depending on the availability of produce. Some include bacon and root vegetables while others use lamb; there's even one calling for a pig's head as well as tripe sausages. Pot au feu has other titles such as potée, garbure, poule au pot and hochepot, and traditionally the soup is presented in its cooking pot while the meats and vegetables are served on platters and garnished with horseradish, cornichons, salt and mustard. It's a complete meal, so just serve a light entrée or vegetable dish before it and follow it with perhaps cheese or a light dessert such as floating islands.
The initial preparation of a pot au feu requires some care to produce a clean-tasting bouillon. You need to soak the oxtail in cold water for several hours or overnight to release the blood, then drain it and place it in a clean sink with the veal shank and chicken giblets, washing the meat several times under cold running water. The next step is blanching to remove as much scum and fat as possible before cooking. It takes a little time, but the clarity of the bouillon is your reward. Keep skimming the stock until it looks pretty clear, maintaining a gentle simmer; not static but a continual slow movement, which will draw out the impurities. I try to do this while I'm cooking another meal or doing something else that keeps me in the kitchen.
You'll have oxtail left over from making the broth; I like to use it to make a rich pasta sauce or a brawn. As soon as the oxtail sections have cooled, pull off the flesh and discard the discs and surplus fat. For a pasta sauce, combine the meat with a fresh tomato sauce and lots of parsley, three cloves of chopped garlic and the finely grated rind of two lemons, then toss it with spiral pasta and parmesan. For brawn, add six leaves of softened gold-strength gelatine to 300ml warm well-seasoned bouillon and stir until the mixture is cooled. Add the oxtail and parsley, garlic and zest as for the pasta sauce, then place it in a bowl for six hours to set. Serve it with mayonnaise and a salad.
Should there be any leftover bouillon it will freeze well to use as a base for soups, sauces or other braised meat dishes. Care should be taken to strain the hot stock and encourage it to cool quickly to avoid spoilage. This is best done by placing the bouillon over a bowl of ice mixed with a handful of salt and iced water. Stir the bouillon as frequently as practicable until it's well cooled, then refrigerate it. Remove the fat once it has congealed and freeze the stock in containers.
It's best to make the stock the day before for a clean-tasting broth. On the day of serving, a grand pot au feu needs up to five hours' cooking to tenderise the tougher cuts of beef and veal shank while chicken and vegetables may be added later. I generally use beef short-rib, beef bone marrow, chicken and veal or pork fillet, thus reducing the cooking time without compromising the flavour.
The one non-traditional garnish I really enjoy is a beautiful mayonnaise flavoured with horseradish. I add drained pure horseradish to a thick homemade mayonnaise, then lighten it with a little whipped crème fraîche - and wow, does it enrich the broth.
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